Deviled Eggs Recipe For Easter And Ostara

To me, living a Goddess Lifestyle is about seeing the magic shining through the mundane, honoring and celebrating nature and her rhythms, and celebrating and enjoying life’s pleasures to the fullest!

I have always enjoyed decorating my sacred spaces, putting together gorgeous tablescapes, and cooking delicious meals for each of the major holidays and sabbats throughout the year.

Some History About Eating Eggs On Easter and Ostara

Eggs have been a symbol of rebirth since ancient times, but it was Mesopotamian Christians who first adopted them as an Easter food. They were also the first to dye eggs, turning them bright red to represent Christ’s blood. Eastern Europeans took egg decorating to an art form, creating delicate wax relief designs in the shells to give to friends and family members.

In the United States and Britain, eggs are dyed and used for hunts and rolls. (America’s most famous egg roll, which takes place on the White House lawn, began in 1878 as a pet project of first lady Lucy Hayes.) As egg decorating grew more popular, dishes like deviled eggs and hard boiled eggs became associated with Easter as a way to avoid wasting valuable food. *Source: http://www.history.com/news/hungry-history/easter-foods-from-lamb-to-eggs

This Deviled Eggs recipe recipe is simple to make and delicious… a perfect main course for your Ostara or Easter gathering!

Deviled Eggs Recipe

Ingredients:

6 large eggs
1 to 2 tablespoons mayonnaise (I use full fat mayo)
1 teaspoon Dijon mustard (use less or omit if you don’t care for mustard zing)
sea salt and fresh pepper
1 bunch of chives, washed and finely chopped
Paprika

Directions:

1. Put the eggs in a medium saucepan and cover with cold water. Place over medium high heat and bring to a boil. Reduce the heat a little until the water reaches a low boil and cook for 15 minutes. Drain and run the eggs under cold water. Set aside to let the eggs cool.

2. When cooled, peel the eggs in half lengthwise. Place all the yolks in a small mixing bowl. Add mayonnaise, mustard (if using) and salt and pepper to taste. Mash together with a fork until smooth and well combined.

3. Arrange the egg whites on a platter with the cavity side up. Spoon some of the filling into each hole until all are filled. Top with chopped chives and a sprinkle of paprika. Refrigerate until ready to serve.

Makes 12

The Magic Of Chives

Chives (Allium schoenoprasum). Chives are in the onion family (they are described as the meekest of onions – awe too cute, right?)

Medicinal Uses: Mild anti-hypertensive, in large quantities can lower blood pressure. The historical (untested) use of Allium schoenoprasum was to expel worms and intestinal parasites, and as a mild antiseptic.
Chinese medicine suggests chives be used for colds, flu, and lung congestion.

Magical Uses: Protection against evil and diseases. Many Moons ago this herb gained the reputation of chasing away evil spirits and disease, so for this reason chives were planted outside the windows of young children and brought indoors to the kitchen. It was not uncommon to see Chive bundles hanging from ceilings and tied to bedposts.